Lentil soup

Cooking Soups Lentil soup

This hearty lentil soup will warm you up this winter. Serve it with the cheesy croutes to make it even more special.

Lables: High fibre Low carb Low sugar Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large, heavy-based pan. Add carrot, celery, onion, chilli, pancetta and garlic. Cook over very low heat for 5-6 minutes until everything has softened.
  2. Add the tomato paste and cook for 30 seconds. Add tomatoes, lentils, rosemary and stock and bring to the boil. Reduce heat to low and simmer for 40 minutes until soup has thickened and lentils are soft. Preheat oven to 180°C.
  3. To make croutes, brush bread with oil and place on a baking tray. Bake for 10 minutes. Rub one side of each slice with garlic, sprinkle with parmesan and bake for 5 minutes. Stir parsley into soup and serve with croutes.

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40ml olive oil
1 large carrot, finely diced
2 celery sticks, finely diced
1 large onion, finely diced
1 small red chilli, seeds removed, finely chopped
4 slices Primo Gourmet Selection Pancetta, rind removed, finely chopped
1 garlic clove, chopped
1 tbsp tomato paste
410g can diced tomatoes
200g Italian lentils*
2 tsp finely chopped fresh rosemary
1 litre vegetable stock
2 tbsp chopped flat-leaf parsley
1 ficelle , thinly sliced
60ml olive oil
1 garlic clove
1/2 cup grated parmesan

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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